|by Bradley Quinn|
From digital-display dresses to remote control couture, this book exposes the revolutionary interface between contemporary fashion and technology.
1 - 10 of 81 for old fashioned potato soup
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Boil potatoes until soft. Drain off all the water. Add 1 quart milk and heat thoroughly. Season to taste. Work the butter into the flour and then add ...
Place potatoes, onions, celery, salt and pepper with water in pot and boil until potatoes are tender. Mash or put through a fine sieve. Add milk and ...
Combine potato, celery, onion ... flour let simmer a little longer if soup gets too thick you may add water or milk. When served crumble some bacon on top.
Cook 8 potatoes until done and drain. Save 2 cups of broth. Peel 6 medium onions and fry in 2 tablespoons of oil for 8 minutes and drain. Fry 8 ...
In a large pot, cover ham hock with water and bring to a boil. Add carrot, celery, onion and parsley. Reduce heat and cook until ham is tender (about ...
Boil potatoes in ... mixture thin to drop into the hot soup. Drop one teaspoonful at a time into so up, cover and cook approximately 10 minutes. Serve hot.
Cook potatoes and ... Mash slightly with potato masher, not enough ... smooth. Add to potato mixture; add chopped parsley. Serve hot with a dash of paprika.
Cook diced potatoes in salt water until soft. Add butter. To make rivils, rub egg and flour together, then add milk. These are made best by cutting ...
Brown onion and butter in sauce pan. Add diced potatoes, water and salt. Cook until potatoes are soft. To make rivels, rub egg and flour together ...
Peel and cut ... small bowl working it together with fingers. When it gets crumbly, drop into potato soup. Cook approximately 5 minutes more. Ready to eat.
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